Comments on: Flour + Water = Starter http://www.wildyeastblog.com/2007/07/13/raising-a-starter/ Notes from my kitchen, in which I bake bread and raise a few other matters Sat, 05 Jul 2008 17:23:01 +0000 http://wordpress.org/?v=2.5.1 By: Susan http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3676 Susan Sat, 14 Jun 2008 13:30:56 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3676 Peter, I hope your starter is thriving! Javi, sorry if I'm too late with this -- I'd keep going. It sounds like you're still in the leuconostoc phase but it should die down soon, I'd think. <a href="http://www.thefreshloaf.com" rel="nofollow">The Fresh Loaf</a> is also a great place to seek starter advice! Peter, I hope your starter is thriving!

Javi, sorry if I’m too late with this — I’d keep going. It sounds like you’re still in the leuconostoc phase but it should die down soon, I’d think. The Fresh Loaf is also a great place to seek starter advice!

]]> By: javi http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3635 javi Thu, 12 Jun 2008 01:24:40 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3635 Susan, I'm currently on day 4 of my starter. Things have been going nicely (or at least, i hope so), there's always some sort of activity after feedings (the culture grows about 30-40% after feedings, and there are always plenty of bubbles). My main concern though, is that I don't think the yeast has started to grow yet. It still has a very strong, sour, pungent smell, reminiscent of vomit (not appetizing at all). Is this normal? I was expecting the bacteria to die out, but the smell doesn't seem to be diminishing in the least. Having said all that, I'm very glad to have found your blog, and I'd like to thank you for posting all of these wonderful instructions and recipes. I also have to comment on the beautiful photography, whomever's taking the pictures sure knows how to capture the essence of all your breads. Peter, I'm in the tri-state area and have also been taking advantage of our heatwave (105 degrees is a bit much, though). Susan,
I’m currently on day 4 of my starter. Things have been going nicely (or at least, i hope so), there’s always some sort of activity after feedings (the culture grows about 30-40% after feedings, and there are always plenty of bubbles). My main concern though, is that I don’t think the yeast has started to grow yet. It still has a very strong, sour, pungent smell, reminiscent of vomit (not appetizing at all). Is this normal? I was expecting the bacteria to die out, but the smell doesn’t seem to be diminishing in the least. Having said all that, I’m very glad to have found your blog, and I’d like to thank you for posting all of these wonderful instructions and recipes. I also have to comment on the beautiful photography, whomever’s taking the pictures sure knows how to capture the essence of all your breads.
Peter, I’m in the tri-state area and have also been taking advantage of our heatwave (105 degrees is a bit much, though).

]]> By: Peter http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3615 Peter Sat, 07 Jun 2008 22:47:05 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3615 Susan, thanks. I'm taking advantage of a Manhattan heatwave and have begun my starter this evening. Susan, thanks. I’m taking advantage of a Manhattan heatwave and have begun my starter this evening.

]]> By: Susan http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3612 Susan Sat, 07 Jun 2008 14:01:08 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3612 Peter, not a dumb question at all. Yes, the yeast arrive on the flour. The idea that yeast are "captured" from the air is a common misconception; although there are yeast in the air, on our hands, everywhere, the ones that like to eat grain are on the grain in the first place. That's also why using fruit (grapes is a common one) to start starters is not necessary: even though there are yeast on fruit, the ones on the grain are the ones we care about. Peter, not a dumb question at all. Yes, the yeast arrive on the flour. The idea that yeast are “captured” from the air is a common misconception; although there are yeast in the air, on our hands, everywhere, the ones that like to eat grain are on the grain in the first place. That’s also why using fruit (grapes is a common one) to start starters is not necessary: even though there are yeast on fruit, the ones on the grain are the ones we care about.

]]> By: Peter http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3611 Peter Sat, 07 Jun 2008 13:30:35 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3611 Ok, I have a dumb question. How does the wild yeast get into the flour/water mixture if you keep the lid on the container? I thought you were to leave the flour/water mixture exposed to the ambient air and the wild yeast floated from the air into the mixture. Is it already in the flour? Thanks. Ok, I have a dumb question. How does the wild yeast get into the flour/water mixture if you keep the lid on the container? I thought you were to leave the flour/water mixture exposed to the ambient air and the wild yeast floated from the air into the mixture. Is it already in the flour?

Thanks.

]]> By: Susan http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3577 Susan Tue, 03 Jun 2008 14:30:41 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3577 Angela, I'm glad I could help! Angela, I’m glad I could help!

]]> By: Angela http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3462 Angela Sun, 25 May 2008 16:27:21 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3462 Susan, I've fed my starter twice since I wrote you and also increased the amount (but same proportion, of course), and it exploded into a super rising, crazy, wants to take over my house, starter! Yesterday I was mourning its death and now it's doubling itself in 8 hours. Thanks so much! Susan, I’ve fed my starter twice since I wrote you and also increased the amount (but same proportion, of course), and it exploded into a super rising, crazy, wants to take over my house, starter! Yesterday I was mourning its death and now it’s doubling itself in 8 hours. Thanks so much!

]]> By: Angela http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3458 Angela Sat, 24 May 2008 20:02:25 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3458 Susan, you can't imagine what a relief it is to hear that this is a problem with a solution. I'm going to try to stick with this starter and feed every 12 hours as per your instructions and see if I can't save it. Susan, you can’t imagine what a relief it is to hear that this is a problem with a solution. I’m going to try to stick with this starter and feed every 12 hours as per your instructions and see if I can’t save it.

]]> By: Susan http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3455 Susan Sat, 24 May 2008 15:10:14 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3455 Angela, the nail polish remover smell is acetone, and it's a tipoff that you're starving your starter. Try feeding it more often. I do not understand recipes that say to feed every 24 hours. I suppose they must work for some people but I'm not sure how. Angela, the nail polish remover smell is acetone, and it’s a tipoff that you’re starving your starter. Try feeding it more often. I do not understand recipes that say to feed every 24 hours. I suppose they must work for some people but I’m not sure how.

]]> By: Angela http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3454 Angela Sat, 24 May 2008 14:59:09 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-3454 Sorry, I was reading all of Elizabeth's comments and wrote her name instead of yours, Susan! Brain freeze! Sorry, I was reading all of Elizabeth’s comments and wrote her name instead of yours, Susan! Brain freeze!

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